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Pasticceria High Quality for Pastry High Quality for Pastry a Wide Range of Products for Every Need

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Pasticceria High Quality for Pastry High Quality for Pastry a Wide Range of Products for Every Need Da sempre a fianco del pasticciere. Pasticceria High Quality for Pastry High quality for Pastry A wide range of products for every need. Anchored to the centuries-old Molini Besozzi Italmill carefully selects the best raw materials Marzoli knowledge in flours for Panettone, and uses the most modern production a new full range of flours, powdered natural techniques to guarantee its customers the sourdough (Italian “Pasta madre”) and mixes highest standards of quality, hygiene, safety from Italmill to satisfy all pastry chefs needs. and respect for the environment (in accordance The BESOZZI ORO range is synonymous with with ISO 22000, OHSAS 18001, ISO 14001). quality, both in terms of flour and baking The technical and commercial organization mixes, all easy to use, all of the highest quality, of Italmill, always strictly attentive to market all BESOZZI ORO. demands and customer needs, delivers Throughout its supply and production chain dedicated and highly qualified service. Lievito Naturale ENERVIS Productive Process Sourdough “Pasta Madre”, Peeling, to catch the heart Three refreshment, with flour Natural Sourdough left to rise spontaneously and of the “Pasta Madre” where Besozzi Oro Antica Tradizione, (Italian “pasta madre”) refreshed daily with Besozzi the yeasts and lactic bacteria to stabilise and increase the 1 Oro Antica Tradizione flour. 2 have grown. 3 quantity of yeast available. Following the traditional refreshment method, Italmill collects a piece of sourdough from a centenary stock of Natural Sourdough and, by adding only flour and water and repeating this operation several times, obtains a dough with an optimum concentration of Natural Sourdough and lactobacilli. + Taste The dough is then dried and milled to obtain Enervis, a highly technological powdered Natural Leavening + Digestibility to obtain an optimal final mix, Sourdough (Italian “Pasta Madre”). ready to be used in 4 pre-kneading. Using Enervis means that: - the dough is very elastic + Fragrance ENERVIS - the finished product is highly Natural Sourdough digestible with the typical flavour, aroma and shelf-life of natural and Aroma (Italian “pasta madre”). yeast. Ready to use! 6 Ingredients: + Shelf-life typical natural sourdough (Italian “pasta madre”) of soft wheat flour type “0”. of natural yeast DOSAGE: 150 g for 1,000 g of flour Drying and milling, to make the traditional Italian Natural Sourdough always 5 available and easy to use For panettone, pandoro and all special oc casions leavened products made with natural yeast. Antica Tradizione, the Flour of Pastry Chefs! Antica Tradizione Lievitati, excellence in typical Lievitati Flours. Panettone originates from Milan and since the beginning of the last century BESOZZI ORO’s flour, expertly produced at its mill in Via Adige, in Milan, has been recognized as indispensable among pastry artisans in delivering their customers with the highest possible quality products. Antonio Campeggio Maurizio Colenghi Gino Fabbri Claudio Marcozzi Giovanni Pina Paolo Sacchetti In the 50s, none of the most renowned industrial (Motta, Alemagna, etc.) or artisan bakers were without an abundance of Besozzi Oro for their Christmas or Easter Antica Tradizione & Master Bakers. campaigns. The collaboration with the “Accademia Maestri Pasticceri guaranteed result. What has been the secret of our success? To never rest Italiani (AMPI)” and Molini Besozzi Marzoli centuries - old With great pleasure we present to you some recipes of on our laurels, but continue year after year to work experience has led to the creation of Antica Tradizione the “Accademia Maestri Pasticceri Italiani (AMPI)” with closely with Pastry Chefs so that the characteristics of our Lievitati, now a symbol of absolute quality and a our Antica Tradizione Lievitati flour. flours are always up to the highest demands of the most demanding professionals. Besozzi Oro Antica Tradizione Lievitati is guaranteed by strict quality control: each batch of flour is tested by a Master Baker who signs its Quality Certificate. Veneziana Bussolà Panettone Pandoro Torta delle Rose Colomba Antica Tradizione & Master Bakers Veneziana with Figs and Pine Nuts - Antonio Campeggio Bussolà Bresciano - Maurizio Colenghi RECIPE SUGGESTION RECIPE SUGGESTION 1st MIX 1st MIX FINAL MIX Natural yeast g 1,050 [37oz] of yolk. Mix well and incorporate the butter and the remaining Antica Tradizione Lievitati Flour g 1,500 [53oz] 2nd Mix g 4,330 [153oz] Water g 1,500 [53oz] part of the yolk. Finally add the pine nuts, fennel seeds and Sugar g 250 [9oz] Antica Tradizione Lievitati Flour g 400 [14oz] Sugar g 900 [32oz] dried figs (previously blanched in hot water for 4 minutes and Butter g 50 [2oz] Sucrose g 300 [10.5oz] Egg yolk g 1,000 [35oz] diced into approx. 1 cm sided cubes). Egg yolk g 180 [6oz] Fresh butter g 300 [10.5oz] Antica Tradizione Lievitati Flour g 4,000 [141oz] Let the dough rest for 30 minutes at 30°C, then shape the Brewer’s yeast g 50 [2oz] Whole eggs g 360 [13oz] Butter g 1,300 [46oz] dough and allow it to rise at 30°C until it reaches the top of Natural yeast g 500 [18oz] Salt g 20 [0.5oz] TOTAL g 9,750 [344oz] the mould. Water g 300 [11oz] Vanilla pod n 1 Glaze, sprinkle the centre with almond slices and frame with TOTAL g 2,830 [100oz] Emulsion g 1090 [38.5oz] Put the sugar and water at 22°C in a mixer and mix to form a powdered sugar. TOTAL g 6,800 [240oz] syrup. Then stir in the flour and baking powder. Incorporate the Mix all of the ingredients, except the butter, until the dough is butter, softened, and the egg yolks. Knead the dough until it GLAZE (‘Amaretto’ or ‘Bitter Almond’) supple and silky. Let it rise for 4 hours at 28-30°C. Mix all the ingredients until the dough is thoroughly supple and is almost smooth, but be careful not to allow it to get a glossy Shelled bitter almond g 250 [9oz] silky, then gradually add the emulsion. appearance. Kneading should not last more than 25 minutes. Sweet raw almond g 150 [5oz] Leave to rest in an oven for 40 minutes. Allow the dough to rise for 10-12 hours at 25°C. Roasted hazelnuts g 100 [3.5oz] 2nd MIX Shape into the forms you want and let them rise for 10-12 Sugar g 800 [28oz] 1st Mix g 2,830 [100oz] hours at 28-30°C. 2nd MIX Cocoa g 20 [1oz] Antica Tradizione Lievitati Flour g 600 [22oz] Bake at 160°-170°C for 30 minutes for 0.5 kg [18oz] pieces or 1st Mix g 9,750 [344oz] Corn flour g 50 [2oz] Sucrose g 180 [6oz] 50 minutes for 1 kg [35oz] pieces. Antica Tradizione Lievitati Flour g 1,000 [35oz] Potato starch g 50 [2oz] Fresh butter g 90 [6oz] Sugar g 1,000 [35oz] Egg white g 300 [11oz] Egg yolk g 180 [6oz] Honey g 300 [11oz] TOTAL g 1,720 [61oz] Water g 450 [16oz] Egg Yolk g 1,000 [35oz] TOTAL g 4,330 [153oz] Butter g 1,700 [60oz] Finely grind the dry ingredients, add the egg white and mix Salt g 75 [2oz] in a food mixer. Use the glaze preferably after one day of Knead the first mix with all the ingredients until the dough is Malt powder g 50 [1.5oz] maturation. fairly dry but supple. Let it rise for 2 hours at 28-30°C . Grated orange g 20 [1oz] Grated lemon n 1 EMULSION Vanilla pod n 1 Powdered sugar g 240 [8.5oz] Dried figs g 2,700 [95oz] Fresh butter g 850 [30oz] Pine nuts g 200 [7oz] TOTAL g 1090 [38.5oz] Fennel seeds g 100 [3.5] TOTAL g 17,900 [631oz] Mix the flour with lemon, orange, malt powder and vanilla. After about 18 minutes, when the dough is smooth and supple, add the sugar and honey, and then the salt and a small amount Antica Tradizione & Master Bakers Panettone - Gino Fabbri Pandoro - Claudio Marcozzi RECIPE SUGGESTION RECIPE SUGGESTION 1st MIX 1st MIX - at 7pm Antica Tradizione Lievitati Flour g 5,000 [176oz] cocoa butter melted in a microwave. Then knead again until Antica Tradizione Lievitati Flour g 400 [14oz] Take the 3rd mix and knead it with the flour and eggs. Let it dry Natural yeast g 1,100 [39oz] the dough becomes smooth and uniform. Natural yeast g 200 [7oz] a bit and add the sugar, then the biga mix and finally the butter. Water g 2,400 [85oz] Incorporate the candied orange cubes and raisins, distributing Water g 190 [7oz] Let it rise at 27-30°C for 2 hours until it doubles in volume. Egg yolk g 300 [10.5oz] them evenly. TOTAL g 790 [28oz] Sugar g 1,250 [44oz] Stop the mixer as soon as they are well-mixed in. This should FINAL MIX - 5pm Malt powder g 100 [3.5oz] take no more than 50-55 minutes. Divide up and leave to rest Knead and let rise until the following morning at 27-30°C. 4th Mix g 6,170 [218oz] Butter g 1,600 [56oz] in an prover for about 30 minutes at 28°C. Form into a ball, Antica Tradizione Lievitati Flour g 3,300 [116oz] TOTAL g 11,750 [414oz] put into moulds and let it all rise from 5 to 7 hours depending 2nd MIX - 7am Egg g 2,500 [88oz] on temperature. 1st Mix g 790 [28oz] Sugar g 1,600 [56oz] Put the sugar and warm water in a mixer. Add the flour and Glaze or cut for the final result you wish. Bake in an oven at Antica Tradizione Lievitati Flour g 450 [16oz] Honey g 300 [10oz] yeast and after 10-15 minutes the butter, softened, and egg 165°C until the core of the product reaches 90°C.
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